Indian PuddingSecrets from the White House Kitchens CookbookBy Chef John R. Hanny1/4 cup yellow cornmeal1 quart milk1 cup molasses1/2 teaspoon ground ginger1/2 teaspoon ground cinnamon1 teaspoon saltScald milk in the top of a double boiler. Place over hot water, stir in cornmeal and cook for 15 minutes or until thickened, stirring frequently. Mix in the rest of the ingredients. Pour into a greased casserole, set the casserole in a pan of hot water. Bake in a slow oven (325 degrees F) for 2 hours. Stir the pudding once after 1 hour of baking.Serves 6.

Powered by Create your own unique website with customizable templates.